corn & crab bisque

Submitted by rskelton
Updated:
January 20, 2010

4/4

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This has become a crowd favorite at my annual Mardi Gras Party. You can make it as hot and spicy or as mild as you like. This is a chunky bisque but you can probably use an immersion blender or put it in a blender if a smoother texture is desired.

Preparation

Mix flour, salt, pepper, paprika, mustard, and cayenne in a small bowl. Set aside. Sauté green pepper, and onion in butter until soft. Add flour mixture and stir until incorporated (approx 2 minutes). Add wine and thyme. Cook for 2 minutes (will be paste-like). Add milk and cream and bring to a simmer. Stir until smooth, breaking up clumps with the back of a spoon or spatula. Add cooked corn and bring to a boil. Boil for 10 minutes adding salt, pepper and Cajun seasoning to taste. Bisque should be very thick. Reduce heat and add crab. Sprinkle with chopped parsley.Serve with crusty French bread on the side.